Plant-based manufacturer Myco has expanded its North Yorkshire site to increase production of Hooba burgers and sausages by a predicted 600%.
The manufacturer added 3,000 sq ft to its production site in North Yorkshire, which it said meant it could vertically farm “far more oyster mushrooms” before converting them into Hooba meat alternatives.
The Leeming Bar HQ site sees every stage of the production process carried out under one roof, and the company said it hoped to employ around 70 staff in the coming year.
Myco CEO, David Wood, said: “Sales of our Hooba range have exceeded even our highest hopes, and the feedback we’ve had from customers has been superb.
“We had always planned on scaling up production over the next few years, but to be able to expand as quickly as this is incredibly exciting – and it is a testament to the quality of our product.”
